Easy Manhattan Clam Chowder

• 1 onion medium, diced
• 3 stalks celery finely diced
• 2 medium carrots finely diced
• 2 tablespoons olive oil
• 1 teaspoon pepper flakes
• 2 bay leaves
• 4 tablespoons dried thyme leaves more if necessary
• 24 ounces crushed tomatoes
• 30 ounces potatoes whole, or 3-4 medium waxy potatoes cut into 1/4" cubes
• 39 ounces clams minced, broth reserved
• 1 bottle juice calm
• salt
• pepper

1. Open the cans of clams and using a sieve drain the juice of the clams into a bowl, place the clams in a separate bowl and set aside covered in the refrigerator.
2. In the pan heat the Olive oil to medium and then add the onion, celery, and carrots and about 1 tsp of salt and pepper each and cook until the vegetables are wilted but not browned.
3. Carefully add the tomato, pepper flakes, bay leaves, 2 Tbs thyme, potatoes and the juice from the clams and simmer for 45 minutes to an hour until the potatoes are cooked through.
4. Just before serving add the clams. Taste and adjust seasoning at this time. If not clammy enough add a little of the clam juice, not enough thyme add more and if needed adjust the salt and pepper.

onion, celery, carrots, olive oil, pepper, bay leaves, thyme, tomatoes, potatoes, broth reserved, bottle juice calm, salt, pepper

Taken from www.yummly.com/recipe/easy-manhattan-Clam-Chowder-1655877 (may not work)